Micks Cheddar Bacon Fettuccine Recipes

MICK'S CHEDDAR & BACON FETTUCCINE

Steps:

• In large saucepan, melt butter.
• Stir in flour and cook for 2-3 minutes.
• Add cream, milk and 3 T water.
• Bring to a boil, then reduce heat to simmer.
• In a small bowl, combine remaining 1 T water, Worcestershire, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve.
• Add to sauce and stir to combine.
• Add grated cheese and stir until fully melted.
• Prepare fettuccine according to package directions.
• Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese.

CHEDDAR BACON PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted. , Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

CREAMY BACON FETTUCCINE RECIPE

Steps:

• Mix cream cheese spread, 2 Tbsp. milk and seasonings until blended.
• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Stir onions into reserved drippings; cook and stir 3 min. or until crisp-tender. Add cream cheese mixture, peas and remaining milk; cook and stir 3 min. or until heated through.
• Add bacon and pasta; toss to evenly coat.

BACON PASTA WITH CHEESE SAUCE AND THYME

Steps:

• Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
• Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
• Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
• Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.